No Reviews
You must be logged in to post a review.
Cream of Lentil Soup
x
Print Options
Description
Flavorful soup for the last remaining cold winter days ahead.
Ingredients
- 16 ounces, weight Dry Lentils, Soaked Overnight In Refrigerator
- 1-½ cup Low Sodium Vegetable Stock
- ½ cups Water
- 1 whole Carrot (peeled, Grated)
- 2 stalks Celery Rinsed, Grated
- 2 whole Shallots, Peeled, Grated
- ½ cups Light Cream
- 1 Tablespoon Cornstarch Dissolved In 1 Tablespoon Water
- 1 teaspoon Black Pepper
- ½ teaspoons Cumin
- ½ teaspoons Dry Ground Mustard
Preparation
After soaking lentils, drain. In a large Dutch oven pot with a lid (or any large soup pot with a lid), add drained lentils, vegetable stock, and water. Stir to mix, place lid on, and cook over medium heat for 45 minutes, stirring while cooking. After 45 minutes, add remaining ingredients. Stir well, reduce heat to medium/low, replace lid and cook 15 more minutes.
Serve in soup bowls with croutons, crackers or crusty sliced bread. The soup is so flavorful and one of our favorites. Enjoy!
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.